CLIVE OF INDIA PALE ALE

[HENRY]

Hello all,
Just completed an extract brew "clive of india pale ale" o/g gravity was approx 1053 a shade shy of 1060 predicted in recipe. Suspect did not sparge the Hops enough?.Well the fermentation was vigourous and reached a final gravity of 1010 using a Danstar Nottingham yeast. On sampling some of it prior to bottling its tastes o/k but very soft on palette.
now this could be due to lack of carbination which may be resolved with secondary fermentation in bottles.However being new to this i am wondering whether i should have treated the water in some way?
I live in Anglian water area ( zone KN60) postcode PE109DB with the following data report for the water
Hardness as caco3 (380),alkalinity as hco3 (284), ca (138), mg (9.9) ,na (35) ,sulphate (137),cl (32)
I ran these figures through the liquor treatment calcalator and it came back with the following results for a 23 ltr brew
addition required calcium sulphate 2.6 grams
calcium chloride 5.63 grams
Could somebody check these figures please,also when would you make these additions e.g. start of boil mid boil end of boil ect.


n.b. target liquor set as dry pale ale

[mysterio]

Can I just clarify a little what you mean by soft on the palate, do you mean lacking bitterness, body, sharpness, hop flavour, something else?

[HENRY]

Hi mysterio
Well i mean by soft on the palette that the water has gone very soft.Ilive in an area where the water is classed by Anglian Water as very hard water
so a difference in water hardness to soft is very noticeable.I notice using the calcalator simply boiling removes caco3 from the water ( you have probably gathered by now my forte is not chemistry) perhaps i could have alternatively described it as smooth

[HENRY]

Hi Daab
Thanks for the reply, just one question how can i get away with not boiling as the recipe calls for copper hops and aroma hops?
I ran the calcalator using crs instead of boiling and could duplicate youre answer but only if i had a residual alkalinity of 20.